Yuzu kosho

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yuzu kosho — Chef Kevin O'Connor

Yuzu Kosho is a Japanese condiment I make religiously each citrus season. When I’m cooking for others it’s my “silver bullet” ingredient, and when I’m cooking drab meals for myself on an uninspired night, it becomes my savior. Yuzu fruit is a Japanese citrus that’s somewhat tough to come by in the s

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Ona Uytenbogaart
Lennard Yeong on Instagram: "Yuzu kosho pasta, if you're tired of rich sauces, this one is light, bright, but full of flavor. A play on the classic pasta al limone   Zest from 4 lemons Juice from 4 lemons  1/2 cup of water  2 tbsp of yuzu kosho  - Whisk all the ingredients together and set aside  200g dried pasta 4 tbsp butter 3 garlic cloves, grated 2 tbsp Parmesan cheese - boil the pasta in water, I used spaghetti but a gel hair or linguini will work well - Meanwhile, melt 2 tbsp of butter and sauté the grated garlic. Be sure to cook the garlic well, 3/4 minutes on medium heat - Add in 3/4 of your yuzu-lemon mixture  - Add in your semi cooked pasta and a few ladles of pasta water. Continue to cook the pasta while the starches thicken the cooking liquid into a sauce  - when the pasta is a Yuzu Kosho Recipe, Lemon Butter Pasta, Yuzu Kosho, Dried Pasta, Gel Hair, Pasta Water, Cooked Pasta, Butter Pasta, Cup Of Water

Yuzu Kosho Recipe

Lennard Yeong on Instagram: "Yuzu kosho pasta, if you're tired of rich sauces, this one is light, bright, but full of flavor. A play on the classic pasta al limone Zest from 4 lemons Juice from 4 lemons 1/2 cup of water 2 tbsp of yuzu kosho - Whisk all the ingredients together and set aside 200g dried pasta 4 tbsp butter 3 garlic cloves, grated 2 tbsp Parmesan cheese - boil the pasta in water, I used spaghetti but a gel hair or linguini will work well - Meanwhile, melt 2 tbsp of butter…

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Selkouby